JP2005295884A - Functional beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a functional beverage effectively utilizing a bean-curd refuse extract which is an active ingredient recovered from the bean-curd refuse that is a food waste. <P>SOLUTION: This functional beverage is obtained by regulating the solid concentration of the bean-curd refuse extract which is the active ingredient taken out by carrying out a hot-pressing treatment or an enzyme treatment of the bean-curd refuse or a combination thereof to 1-25% and formulating the regulated bean-curd refuse extract in an amount within the range of 1-30% based on a stock solution. Besides the bean-curd refuse extract, a residue prepared by carrying out the hot-pressing treatment and then the enzyme treatment of the bean-curd refuse or carrying out the enzyme treatment without carrying out the hot-pressing treatment and then solid-liquid separation is subjected to a finely dividing treatment. The resultant microfibers can further be added to raise intestinal function controlling effects. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a functional beverage obtained by blending an active ingredient of okara into a stock solution.

  Okara produced as a by-product in the production of tofu and soy milk has been used for food and fertilizers in addition to being partly used for food, but it contains a large amount of dietary fiber that is difficult to decompose. Most of them are currently disposed of as industrial waste because they are low in corrosion and highly susceptible to corrosion and have a high water content. And since the disposal cost reaches 10 billion yen or more per year, it is becoming a social problem, and effective reuse of such Okara is desired.

Okara has dietary fibers that have an intestinal function, polysaccharides and oligosaccharides that have physiological effects, peptides, amino acids, and active ingredients such as isoflavones and saponins that have functions such as aging prevention and antioxidants (hereinafter referred to as the following). It is generally referred to as Okara extract). Techniques for extracting such okara extract have already been disclosed in the patent literature.
For example, in Patent Document 1, okara is subjected to heat and pressure treatment, or after heat and pressure treatment, and further, a combination of at least two treatments among cellulase treatment, pectinase treatment, protease treatment, and lipase treatment, depending on an enzyme treatment or a microorganism. A technique for obtaining a new biological material by performing a fermentation treatment is disclosed. And it is described that the obtained material can be used as food materials such as seasonings, cosmetic base materials, pharmaceutical base materials and the like.

  Patent Document 2 discloses a moisturizer obtained by adding water to okara and treating with an enzyme selected from the group consisting of cellulase, hemicellulase and glucanase, and the moisturizer with lotion, emulsion, cream, lotion, Cosmetics blended in cosmetic liquids, packs, bath preparations, foundations, makeup bases, lipsticks, body odor prevention agents, deodorants, hair nourishing agents, hair restorers, shampoos, rinses, cosmetic soaps and body soaps are disclosed.

JP 2003-189812 A JP-A-10-316529

According to each of the above-mentioned patent documents, it is described that an okara extract, which is an active ingredient, is taken out from okara and blended into cosmetics, cosmetic soaps, etc., but blending into existing beverages and effective blending methods are suggested. Not even done.
Therefore, an object of the present invention is to provide a functional beverage containing a functional ingredient having an intestinal regulating action or a lifestyle-related disease prevention function by blending okara extract into a stock solution under specific conditions.

  In order to achieve the above object, the functional beverage of the present invention adjusts the solid content concentration of the okara extract to 1 to 25%, preferably 2 to 20%, which is 1 to 30% of the stock solution, preferably, It is blended in the range of 2 to 25%.

The okara extract is preferably a processed product obtained by heating and pressurizing okara, treating it with enzymes, or combining them. In addition to okara extract, fine fibers obtained by heat-pressing okara and then subjecting it to enzyme treatment, or by subjecting it to enzyme treatment without heat-pressure treatment, and then refining the solid-liquid separated residue It is also possible to add further.
In addition, the functional drink said here is soy milk, milk drink, soft drink, alcoholic beverage, etc.

When the solid content concentration of the okara extract is less than 1%, there is no intestinal regulating action, and the same applies when the blending ratio is less than 1%. When the solid content concentration of the okara extract exceeds 25%, it cannot be mixed uniformly. On the other hand, when the blending ratio exceeds 30%, uniform blending becomes difficult.
In the functional beverage of the present invention, the solid content concentration of the okara extract is adjusted to 1 to 25%, preferably 2 to 10%, and this is blended in the range of 1 to 30%, preferably 2 to 25% of the stock solution. In the case of long-term storage, a beverage that is stable over time and does not cause phase separation can be produced.

  In addition to Okara extract, fine fibers obtained by heat-pressing okara and then subjecting it to enzyme treatment or enzyme treatment without heat-pressure treatment and then refining the solid-liquid separated residue In addition, the effect of intestinal regulation can be enhanced.

  Hereinafter, the manufacturing method of the functional drink of this invention is demonstrated concretely.

  For example, raw okara after squeezing soy milk, okara once frozen and then thawed, or dried okara is used as the raw material. Then, predetermined water is added to these okaras, and the resulting water is put into an apparatus such as a high-pressure heating tube reactor such as an autoclave, an extruder or a pipe reactor. And it heats up rapidly to predetermined heating temperature.

  The heat and pressure treatment conditions require that the cells of beans be separated by this treatment. For example, the temperature ranges from 85 to 150 ° C., the pressure ranges from 1 KPa to 3 MPa, and the time ranges from 10 to 180 minutes. It is desirable to be.

  The object to be treated that has been heated and pressurized for a predetermined time is taken out from the apparatus and placed in a bag of filter cloth, and then pressed and compressed to recover the okara extract. As described above, the remaining residue obtained by pressure-pressing and recovering the okara extract is hydrolyzed with an enzyme such as cellulase, and then put into a bag of filter cloth and pressure-pressed to obtain an okara extract.

The okara extract obtained in this way is concentrated by an evaporator as necessary, adjusted to a predetermined solid content concentration, and then blended into a stock solution at a predetermined ratio to be manufactured. Moreover, a fine fiber is added with an okara extract as needed.
Such fine fiber is obtained by heat-pressing okara and then subjecting the residue to enzyme treatment or enzyme treatment without heat-pressure treatment and then solid-liquid separation, and then pulverizing with a pulverizer or grinder. .

  20 kg of water was added to 10 kg of Okara with a moisture content of 82%, and the mixture was placed in an autoclave. The temperature was raised from normal temperature (about 20 ° C.) to 120 ° C. in 20 minutes in a sealed state. Thereafter, the temperature is immediately lowered, and when it is cooled to room temperature, the processed material is taken out from the autoclave, put into a bag of filter cloth, and compressed to obtain a liquid component. Was produced by adding 5% to the soymilk (both by weight).

  The soymilk containing the Okara extract had a rich flavor with a sweeter taste than that without the Okara extract, and was well received by the evaluators. As a result of sugar content measurement by a sugar content meter, the sugar content increased by 1%. This drinking water was stable without phase separation even after 1 month.

A beverage was produced by adding 6% (weight ratio) of the okara extract obtained by recovering from the okara prepared in Example 1 to milk.
Although this beverage did not change in flavor from the milk before adding the Okara extract, it contains dietary fiber, so it becomes a new milk beverage effective for maintaining health. When the fine fiber obtained by grinding the residue remaining after separating the Okara extract was added to the milk together with the Okara extract, the flavor was not impaired, and a novel beverage rich in dietary fiber was obtained. This beverage was stable without phase separation even after 1 month.

In Example 1, the okara was heated and pressurized, pressed and recovered to recover the okara extract. Cellulase enzyme was added to the remaining solid residue to hydrolyze it, and the okara extract with a solid content concentration of 3.5% separated and recovered therefrom was recovered. Was added to a carbonated beverage at 5% (all by weight) to produce a beverage.
Although this beverage did not change in flavor from the carbonated beverage before adding the okara extract, it becomes a novel carbonated beverage containing dietary fiber. This carbonated beverage was stable without phase separation even after 1 month.

The okara extract obtained by recovering from the okara produced in Example 1 was vacuum-concentrated with a rotary evaporator to produce a concentrated okara extract having a solid concentration of 10%. A concentrated beverage was produced by adding 10% (all by weight) of this okara extract to yogurt.
This beverage was stable without phase separation even after 1 month.

Comparative Example 1

  20 kg of water was added to 1 kg of okara to produce an okara extract, which is a heat and pressure treatment recovery liquid having a solid content of 0.3%, and this was added to soy milk to produce a beverage. Conditions other than the addition rate of water during the heat and pressure treatment are the same as in Example 1.

  This drink did not understand the effect of adding Okara extract. Even when the sugar content was measured, the same value as that obtained when no okara extract was added was obtained. This beverage was stable without phase separation even after 1 month.

Comparative Example 2

  The liquid obtained by recovering from the okara produced in Example 1 was vacuum concentrated using a rotary evaporator to produce an okara extract having a solid content concentration of 25%. Although a milk beverage was produced by adding 10% (all by weight) of this okara extract to milk, a uniform product could not be produced. Therefore, commercial value was not recognized.

Comparative Example 3

A concentrated beverage was produced by adding 40% (all by weight) of the okara extract having a solid content concentration of 10% prepared in Example 4 to yogurt. As a result, phase separation occurred after 15 days, and uniform quality could not be maintained.

Claims (3)

A functional beverage prepared by adjusting the solid content concentration of Okara extract to 1 to 25% and blending it in the range of 1 to 30% of the stock solution. The functional beverage according to claim 1, wherein the okara extract is a processed product obtained by processing okara by heating and pressurizing, enzyme treatment, or a combination thereof. A fine fiber obtained by subjecting okara to heat treatment under pressure and then subjecting it to enzyme treatment or enzyme treatment without heat and pressure treatment and then refining the solid-liquid separated residue is further added. Or the functional drink of 2.